Spicy Calabrian Fish Ragu!
A vibrant fish ragu featuring tender white fish cubes simmered with warming spices like fennel and chili for a delightful kick.
Ingredients
- 250 g firm white fish fillets, skinless, boneless, cut into 2 cm / 0.8" cubes (e.g., barramundi, snapper, cod)
- 3/4 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tbsp smoked paprika
- 1/2 tsp red chilli flakes
- 1/2 tsp nutmeg powder
- 1/2 tsp caster / superfine sugar
- 3/4 tsp cooking / kosher salt
- 3 tbsp extra virgin olive oil
- 2 tbsp tomato paste
Instructions
- Toast & grind spices: Preheat a dry skillet on medium. Toast peppercorns and fennel seeds for 1-2 minutes until fragrant. Grind to a powder while hot.
- Coat fish: In a bowl, combine the ground spices, smoked paprika, chilli flakes, nutmeg, sugar, and salt. Add the fish cubes and stir gently until evenly coated.
- Cook pasta: Boil 3 litres of water with salt. Cook pasta according to package directions minus 1 minute. Reserve 1 1/2 cups of pasta water before draining.
- Make the ragu: Heat olive oil in the same skillet over medium-high heat. Add the coated fish and cook for 2 minutes, stirring. Stir in tomato paste and simmer for 5 minutes. Add 1 cup of reserved pasta water and simmer for 2 more minutes.
- Toss pasta: Add the drained pasta to the skillet. Toss for 1 minute until the pasta is well-coated with the sauce and fish flakes.
- Serve immediately: Divide the pasta and ragu between bowls. Garnish if desired.
Notes
- For the best flavor, use whole spices and grind them fresh.
- Reserve enough pasta water; the starch helps emulsify the sauce.
- Don't overcook the fish; it should remain tender and flaky.
- Serve immediately for the best texture and temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Reserve enough pasta water; the starch helps emulsify the sauce.
- Don't overcook the fish; it should remain tender and flaky.
- Serve immediately for the best texture and temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.